Winemaking

In the cellar the vinification evolves in full respect of the variety’s unique characteristics. Upon arrival of the grapes, the skins remain in contact with the juice for 24 hours at low temperature before being pressed. A gentle clarification follows at 10⁰C for 24 hours and then the relatively clean must is transferred to stainless steel tank for alcoholic fermentation at controlled temperature 15⁰C. Aristea is aged for several months on fine lees with regular batonnage before being bottled.

Bright straw yellow in color. The nose is loaded with fruit-forward aromas of ripe pear, "annurca" apple and white peach; the "bouquet is completed by fresh citrus notes and hints of almonds, brioche and chamomile flowers. The wine is vibrant and light-bodied, with a pleasant lingering sensation of candied orange peel.